15 Comments Add your own

• 1. mlipton  |  February 14th, 2008 at 11:48 am

  Wow. your page is amazing. And the food looks so good. I havent yet had any Azerbaijani food here yet. I was afraid. But looking at your photos, I really want to try it. Maybe the next time I am back in the states we can eat and speak some Russian! I hope all is well!

• 2. farida  |  February 14th, 2008 at 4:38 pm

  Miriam, thanks for visiting:) Didn’t you try some in our place? I hope you didn’t think it was horrible:)) Azerbaijani food is different from Russian but we have been influenced by their food somehow. Come back again. Privet Sankt Peterburgu!

• 3. Sevinj  |  February 15th, 2008 at 1:52 pm

  Farida, you page is becoming better and better! I didn’t visit it for about week. Just yesterday prepared againg my husbands favorit eggplant rools. On Saturday we had guests. Your recipes were welcome with WAO! I made Dollma, eggplant rolls from your pages. Thank you. I am going to find out what else you added. By the way, I completely forgot hw to make Zebra. Tryed to remember - useless. Thank you very much for publidhing its recipe. Sweet and tasty Saturday is coming.

• 4. Sevinj  |  February 15th, 2008 at 1:58 pm

  I apologize for typing mistakes.

• 5. Minush  |  June 10th, 2008 at 3:06 am

  how can i get your book in Baku?

• 6. scary azeri  |  July 26th, 2009 at 3:42 am

  Farida,is it possible homemade yogurt from english milk? I Itried with “zakvaska”,but failed.Thanks for your lovely recipes.Scary Azeris mom.

• 7. FARIDA  |  July 29th, 2009 at 9:53 pm

  SCARY AZERI: How is English milk? I wonder if it is any different than American milk. I have successfully made yogurt from local milk here, but I have to admit, it doesn’t come close to the yogurt my mom gets from Azerbaijani milk:)

• 8. Gigi  |  September 13th, 2009 at 3:20 am

  amazing! Ive never been so much inspired to cook and spend time in the kitchen as after getting to know your website. Great job! Keep up, Farida, and thank you very much!

• 9. FARIDA  |  September 14th, 2009 at 10:41 am

  GIGI, thank you for your nice words:)

• 10. Salome  |  July 22nd, 2010 at 1:34 am

  Hello Farida, this is a fantastic page! I am so glad I found it!

• 11. nagi  |  December 24th, 2010 at 8:54 am

  Hi, Farida this is a wonderful page I learned a lots of things from you Thank you so much///

• 12. Sevinj  |  December 25th, 2010 at 4:54 am

  Hi Farida and Scary Azeri,

  Here in Canada I make a yogurt from the 2% fat organic milk. It Tastes very good. Before I tried to make it with non-organic and lower fat milk - the yogurt was good only for making suzme or shor.

  Sevinj

• 13. china_mulann  |  February 10th, 2011 at 7:55 pm

  I LOVE COOK!

• 14. Tatyana Petro  |  April 14th, 2011 at 8:19 am

  I love it. How can i purchase ibook w/all those recipies?

• 15. sarvenazian  |  July 27th, 2011 at 8:28 pm

  bonjour,

  la meilleure façon de faire de l’eau safranée est celle de l’iran, sinon piler avec un petit morceau de sucre pour avoir de la poudre.

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